Candy
Types of Candy
 Crystalline Candy
 Contains FINE sugar crystals.
 Tastes smooth and creamy.
 Examples: Fudge, Fondant, Divinity
 Non-Crystalline Candy
 Does not contain sugar crystals.
 Chewy or brittle.
 Examples: Caramels, Peanut Brittle, Toffee
Food Science Principles
 All candy begins with SUGAR SYRUP.
 Sugar Syrup
 Sugar and liquid cooked to thick consistency.
 Successful candy making depends on how you treat this syrup.
 Important Equipment when making SUGAR SYRUP.
 Candy Thermometer
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Most accurate way to test candy temp.
Heavy Saucepan
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Helps prevent scorching.
Food Science Continued
 For Crystalline Candy
 You want the sugar syrup to form SMALL and FINE crystals.
 To produce these sugar crystals you must…
Heat the sugar syrup to a SPECIFIC temperature.
 Cool the syrup to a SPECIFIC temperature.
 Beat the syrup VIGOROUSLY.
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 For Noncrystalline Candy
 You DO NOT want the sugar syrup to form crystals.
 To prevent crystals…
Heat the syrup to a VERY high temperature.
 Add an interfering agent. (Corn syrup, milk, cream, butter.)
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Chocolate
 Types
 Unsweetened: No Sugar
 Bittersweet, Semisweet, Milk Chocolate: Progressively
more Sugar
 Other Products
 Cocoa, White Chocolate, Imitation Chocolate
 Do not contain Chocolate Liquor – not TRUE chocolate.
 Melting
 Double-boiler or Microwave stirring often.
Candy Making Tips
 Use the recommended saucepan. Smaller or larger
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pans could affect the cooking time & quality.
Don’t double recipes! Increasing ingredients
changes the cooking time.
Make candy on a cool, dry day. Heat, humidity, and
altitude can affect quality.
Calibrate your thermometer every time you make
candy!
If you don’t have a thermometer, use the cold water
test.